Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 ½ cups white chocolate chips or chunks
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and alcohol-free vanilla extract until well combined.
- Step 3: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Step 4: Gently fold in the white chocolate chips and raspberries by hand until they are evenly distributed throughout the dough. Avoid crushing the raspberries too much.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store your cookies in an airtight container at room temperature for up to 3-4 days to keep them perfectly soft and delicious.
- To enjoy that just-baked warmth again, gently microwave a cookie for 10-15 seconds, or warm it in a 275°F (135°C) oven for a few minutes until the chocolate is slightly melty.
- These cookies are heavenly served warm with a scoop of vanilla bean ice cream or simply alongside a comforting cup of coffee or tea.
- For the prettiest cookies with distinct raspberry pockets, be sure to use frozen raspberries directly from the freezer and fold them in very gently at the absolute last minute to prevent crushing or bleeding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 230
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Protein: 19g